manyfold farm: lambing & cheesemaking

At the beginning of the year I had the opportunity to spend some time with Ross and Rebecca of ManyFold Farm documenting their cheese-making process — a true combination of pure science and heartfelt craft. Because it was the start of the year it also meant it was lambing season, and I was fortunate enough to witness a day old lamb being expertly guarded by their sheepdog (who absolutely loves his job). There is so much effort that goes into making one small round of cheese — I was amazed by all the calculated steps — but there is also so much art (for example, every single piece is salted by hand). And truly there is nothing more beautiful than knowing where your food comes from, how it is made, and the choices as to why it was made that way.